In a large bowl, gently mix together the lamb, garlic, salt, coriander, cardamom and pepper until combined; form into meatballs. Transfer to a foil-lined baking sheet.

Bake the meatballs until golden and just cooked through, 7 to 10 minutes. Brush with pomegranate molasses, making sure to coat the meatballs completely, and return to the oven until glazed, 3 to 5 minutes. Sprinkle with mint and pistachios and serve.